Spicy Stir-Fried White Clams

Enjoy fresh, spicy stir-fried white clams ready in just 3 minutes. Costing less than 10 yuan, these savory clams are the ultimate night market favorite.

Ingredients

• 500 g white clams
• 1 tbsp salt
• 1 tsp Sichuan peppercorns
• 1 tbsp dried red chili peppers
• 2 cloves garlic
• 3 slices ginger
• 2 stalks scallions
• 1 tbsp oyster sauce
• 1 tbsp soy sauce
• 1 tbsp cooking wine
• 30 ml high stock
• 1 tsp white sugar
• 1/2 tsp chicken powder
• 1/4 tsp MSG
• 1 tbsp water starch slurry
• 1 bunch cilantro
• 1 tsp spicy chili oil
• 1 tsp sesame oil
• 2 tbsp cooking oil

Instructions

1. 1Soak and Clean the Clams

   

   Soak the white clams in a bowl of water with salt added and let them sit for an hour so they naturally spit out the mud and sand.

   Tip: Adding salt to water and letting them sit is key to effectively removing sand from the clams.
2. 2Blanch the White Clams

   

   Blanch the white clams in cold water in a wok, and take them out immediately as soon as they open their shells to keep them tender.

   Tip: Remove the clams right when the shells open to avoid overcooking and keep the meat tender.
3. 3Stir-fry Aromatics

   

   Heat oil in a wok and stir-fry Sichuan peppercorns and dried chili peppers over low heat to release their numbness and spicy aroma.

   Tip: Keep the heat low when stir-frying the peppercorns and chilies to release their flavors without burning them.
4. 4Add Scallions and Ginger

   

   Add chopped scallions, ginger, and minced garlic into the wok and continue stir-frying until fragrant.

   Tip: Stir-fry until the aromatics are fully fragrant to build a rich flavor base.
5. 5Season the Sauce

   

   Pour oyster sauce and soy sauce into the wok, along with cooking wine, high stock, white sugar, chicken powder, and MSG.

   Tip: Add the sauces and seasonings evenly to ensure the flavor profile is well balanced.
6. 6Thicken the Sauce

   

   Pour the water starch slurry into the simmering sauce in the wok to thicken it and help it cling to the clams.

   Tip: Add the slurry gradually to achieve the right consistency without making the sauce too pasty.
7. 7Add Blanched Clams

   

   Transfer the previously blanched white clams directly into the wok containing the thickened sauce and aromatics.

   Tip: Ensure the clams are added quickly so they do not overcook.
8. 8Add Fresh Cilantro

   

   Scatter fresh cilantro sections over the white clams in the wok to impart a vibrant herbal aroma.

   Tip: Add cilantro right before tossing so it stays green and fragrant.
9. 9Drizzle Oils

   

   Drizzle spicy chili oil and aromatic sesame oil over the clams and cilantro to finish the dish with rich flavor and gloss.

   Tip: A final drizzle of sesame oil adds an irresistible toasted aroma.
10. 10Toss and Serve

    

    Toss all the ingredients together rapidly over high heat for a few seconds until the sauce coats every clam evenly, then serve.

    Tip: Keep the heat high and movement fast to lock in moisture and flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions